No-Bake Key Lime Pie
Zesty. Creamy. Fresh. My easy No-Bake Key Lime Pie is a refreshing treat that comes together in minutes, and requires no oven!
Ingredients
Graham Cracker Crust
- 1 1/3 cup Graham Cracker Crumbs made by crushing 10-12 sheets of graham cracker cookies
- 1/3 cup Toasted Coconut or equal amount of additional Graham cracker crumbs
- 1/2 cup Unsalted Butter
Key Lime Pie Filling
- 8 oz Cream Cheese (2 packages per batch)
- 1/4 cup Granulated Sugar
- 14 oz Sweetened Condensed Milk (1 pkg per batch) or sweetened condensed coconut milk (dairy-free option)
- 1/2 cup Limes (regular or key limes), juiced approx. 4-5 regular limes per 1x batch
- 1/3 cup Lemon, juiced approx. 1-1 1/2 lemon per 1x batch
- pinch of salt (optional)
Topping (for decoration)
- Whipped Cream as desired
- Lime wedges as desired
- Lime zest as desired
Instructions
- In a medium-large bowl, mix together graham crackers, toasted coconut, and melted butter until a wet sand texture forms.
- Pour Graham cracker crust mixture into a parchment lined 9" pie plate/plan. Press crust into the bottom of the pie plate using a cup or your hand. Set aside.
- In a large bowl, beat cream cheese with granulated sugar.
- Add sweetened condensed milk. Mix again until smooth.
- Add citrus juice (lime and lemon juice) and mix once more.
- Pour Key Lime Pie filling into the graham cracker crust.
- Let pie set in the fridge for 4+ hours or overnight.
- Decorate the tops with whipped cream and lime wedge.
- Serve, cut, enjoy!
Notes
Sofia’s Tips:
- Key limes and Persian limes (more commonly found) are interchangeable in this recipe
- Lemon juice enhances the citrus flavour!
- Lining the surface of your pie plate with parchment paper prevents your pie from sticking to the bottom
- Refrigeration for at least 4 hours is best to set the No-bake Key Lime Pie filling!
Tried this recipe?Let us know how it was!